Ingredients

Method

Take a mandoline and slice the daikon very thinly. Use a knife to cut the slices into fine julienne. Arrange the daikon on a chilled plate (the daikon can be stored in cold water if you are not using it immediately).

Slice the sea bream fillets on a 45-degree angle into 2 mm thick slices and lay them over the daikon.

Dress the fish with the sweet ginger dressing, a sprinkling of sea salt flakes and the thinly sliced chives.

Just before serving, wave the sheet of laver over a naked flame to crisp it up (or place it in a preheated 150°C oven for a moment). Crush the toasted laver in your hands and sprinkle it over the whole dish.